Bob's Red Mill Gluten Free Vanilla Yellow Cake Mix, 19-ounce (Pack of 4) (Package May Vary)

This is the best vanilla, gluten free, cake I have had. That's including fancy cake from bakeries who charge 10 times the price. I made the cake exactly as it says on the package, put the batter in a 9x13 pan, and sprinkled it with a mixture of (brown sugar, pecan pieces, and cinnamon) then drizzled with a little melted butter. Baked as directed. The cake is light and fluffy and lightly sweet. The nut topping made it taste like a really good coffee cake, or shock-it-to-me cake. UPDATE: I have also made banana cake/muffins with this as the base. I added 3 bananas that were smashed with 1/4 teaspoon of salt, and 1 teaspoon of cinnamon. Also, about 1/2 cup of finely chopped pecans. It was a hit and didn't need frosting!!

I use this cake mix to create many recipes when I do not feel like making a cake completely from scratch. I use Bob's Red MIll because of its gluten-free options for my daughter who has Celiacs Disease. This holiday, I used it to make an Upside-down Pineapple cake that was extremely delicious. No one would have ever known that it was gluten free had I not told them. The texture is just like regular cakes made with flour, and it holds up pretty well for a couple of days in the fridge. Consumers reading this review should know that I do make cakes from scratch and that I have tried many brands of gluten-free flour and cake mixes--this is the best in terms of aroma, texture, and taste. I have also used it to make a strawberry cake with fresh strawberry filling. It also works nicely as cup-cakes. My one suggestion for the baker is that you do not over bake this mix. Cook it about 10 degrees lower than the instructions say, and leave it a bit longer in as well. Add an extra egg yolk for moisture or a tablespoon of milk. Lastly, the cake is done when you can touch the top and feel a firmness below that does not leave an imprint. Good luck bakers!

I have been eating (and thus buying) gluten free products for over a decade now, and after a so-so experience with another Bob's gluten free product avoided them until a great price on this cake mix came up. With all the great reviews I decided it couldn't hurt, I mean, under $3 for a basic cake mix? Why not. I prefer this to the various other brands I've been buying. It's nice a basic yellow cake, it's great to use as a base to turn into pumpkin spice cake or lemon cake, I've used it for upside down cake or cobblers. The texture isn't gritty, the taste doesn't leave you with a "huh that's weird" sensation on your tongue that you just can't shake. Our family and friends who don't need to eat gluten free and often cringe at eating a gluten free product have no hesitation at digging into the baking creations I've come up with and a lemon cake I made with this, topped with toasted coconut and raw sugar was a huge hit recently. I'll be canceling my Subscribe and Save of other brands and keeping this as my go to.

Sort of followed the directions, mixed in a Kitchenaid stand mixer with the K paddle. After beating the eggs and adding the cake mix, i dropped in a half cup of soft butter flavor crisco and creamed it in. Then I added a half cup of unsweetened vanilla soy milk. Mixed as directed. Baked in a dutch oven with the lid on in my kitchen oven @350F with the convection fan running. Cooked to 200F~210F internal temp. Just brilliant very close match to how I remember a wheat flour cake tasting. Great crumb. Highly recommended. As I'm a fan of hot Rooibos tea without sugar and no sugar added pie fillings the sweetness was perfect for me. Very easy to add sugar or Splenda to increase the sweetness. I suspect that the older reviews may (educated guess on my part) reflect an older formulation of this product. I got my four pack in March 2012.

This is a good basic mix if you use it as a foundation for your cakes but I have found I have to use a bit of kitchen creativity to make it more palatable. Alone, it is somewhat tasteless and a bit dry but responds well to additions. The plus is that this mix, unlike other GF cake mixes, does make two layers and so is reasonably priced as far as GF mixes go. I bake something once a week for visits to the in-laws and I generally bake this in two square pans because, for my needs transporting, cutting and serving squares is easier and I can freeze one layer for another visit. I do substitute canola oil or coconut oil for the butter (which might effect how moist or dry the cake is). One tip (handed down by grandma and mom in using cake mixes) is to always add an extra egg. This helps the cake rise a bit more to the occasion. My favorite add-ins are pumpkin spice and cinnamon. Two teaspoons of the former and one of the latter make a really good spice cake. I've also substituted lemon juice for some of the liquid to bake a lemon cake. A scoop of peanut butter is yummy as are chocolate chips. And, a ripe banana or two (add half the oil) makes a good banana cake. I'm considering trying some extracts such as almond or peppermint. So, if you use your kitchen expertise and your imagination, this mix will become a pantry staple for you as it is for me!

This is a great mix for a 9x13 or two round pans. It's plenty of dough to do the job nicely. This came out nice and moist and provides a great base for experiments... We wanted a lemon cake one day for a special birthday for my husband's celiac mother. We used a little lemon extract and lemon zest in the cake. After it was baked we mixed a little sugar with lemon juice, heated it and poured in on top the cake after first poking the cake with a toothpick to create small holes for absorbing our yummy sweetened lemon concoction. Sorry I can't tell you my proportions as I simply guessed (a habitual way of approaching cooking for me). Think creatively and enjoy, knowing that you're starting with a great base!

I'm not even GF! It's just good! I like to add fruit, like strawberries or raspberries!

I tried this one and a Betty Crocker GF vanilla cake mix. I was pleased that this Bob's mix was actually two layers - but I thought it was very course. The flavor was good though. I think the Betty Crocker one had just as good of flavor and it was slightly better texture. It's more expensive though because the box only makes one layer.